these jeera parathas tastes best when hot. they have a flaky texture from outside and are soft from within.these parathas are made with the folding technique. i have given square shape to the parathas but you can give round shape or triangular shape too. a similar variation of paratha that i make is ajwain paratha made with carom seeds. for roasting the parathas you can use either ghee or oil.

cumin is known for its digestive properties. also cumin seeds have a distinct flavor and aroma. cumin seeds (jeera) is used widely in indian cuisine and many other cuisines. in india cumin seeds are added while tempering in dals (lentils) and are also used in many indian recipes like: